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Dynamics of lactic acid bacteria during local cheese ripening: Study of in J'ben Elgafs, an Algerian cheese made from raw milk from local cows - Couverture souple

Saidane, Zohra

 
9786202335775: Dynamics of lactic acid bacteria during local cheese ripening: Study of in J'ben Elgafs, an Algerian cheese made from raw milk from local cows
Couverture souple
ISBN 10 : 6202335777 ISBN 13 : 9786202335775
Editeur : Our Knowledge Publishing, 2025

Synopsis

This study explores the diversity and dynamics of autochthonous bacterial communities during the manufacture and ripening of J'ben Elgafs, a traditional Algerian cheese produced from raw milk from local cows. Samples were analyzed over three dairy seasons (2019/2020) at different production stages (milk, curd, ripened cheese). Physico-chemical analyses classified J'ben Elgafs as a soft, medium-fat cheese with good hygienic quality. The lactic flora developed strongly at the start of ripening before stabilizing, while pathogens were absent. A total of 194 strains were identified, mainly from the Enterococcus genus, followed by Lactobacillus, Leuconostoc and Lactococcus. REP-PCR analysis revealed significant intra-specific biodiversity. The strains isolated showed good technological and sensory potential, reinforcing the idea that this cheese can be valorized on an industrial scale while preserving its local identity.

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Éditeur
Our Knowledge Publishing
Date d'édition
2025
Langue
anglais
ISBN 10 
6202335777
ISBN 13 
9786202335775
Reliure
Broché
Nombre de pages
152
Coordonnées du fabricant
non disponible
Personne responsable
non disponible